Prep 10 mins
Cook 50 mins
This yummy chowder will really fill your family up! Serve it with a big loaf of bread and you'll be in heaven!
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 lb kielbasa, sliced 1/8-inch thick
- 1 medium onion, chopped
- 4 russet potatoes, peeled and chopped
- 2 cups water
- salt and pepper
- 1 small cabbage, shredded
- 1 tablespoon all-purpose flour
- 3 cups milk
- 1 cup sharp cheddar cheese, shredded
- Heat the oil in a large dutch oven over medium-high heat. Add the garlic and kielbasa and brown them well, turning often.
- Add the next three ingredients to the cooking pot and bring to a boil; reduce heat and simmer for for 20 minutes.
- Add cabbage and cook for 10 minutes or until tender.
- Whisk the flour and milk together and add to to soup; simmer for 10 minutes, stirring often.
- Add cheese and cook, stirring until cheese is melted and soup is heated through.
What a fund St Patrick's day soup! Very hearty, very flavorful and full of good-for-you veggies too! Serving amount is way off, I'd say at least serves 8 - we ate 4 bowls and I have a medium tupperware bowl full to the brim for lunches. I ran to the end of my milk so had to sub additional water in its place, the soup was still very creamy and had plenty of flavor. Oh, I also added 1c cubed reduced fat velveeta in place of the cheddar.
This was great! The two extra for dinner had 3 bowls each!! So I doubled almost everything!<br/>I used 28 ounces of polska kielbasa, I used 1 small head green cabbage, I only used the 3 cups milk, but also used 2 TBS flour. I used chicken stock in place of the water. <br/>For more flavor I browned the onions a little in bacon grease, then added the cabbage. I browned the kielbasa in a little bacon fat as well. I did not brown the garlic, but I added it with the cabbage to the onions and let them all heat thru before adding the meat. I drained the meat, added it to the onion pot. Then added the quart of chicken stock. Then added the doubled spuds and one shredded carrot, gave a good stir and covered. Cooked this on low for an hour or so.. then hubby was late, so it was on extra low another hour after I added the 3 cups milk mixed with 2 TBS flour. I also added fresh ground black pepper to the pot with the cabbage. We passed the cheese bowl around to add to the soup individually. This did not need the cheese at all. But it's winter, the more fat the better :) Served with salad greens and sliced French bread. I know I didn't follow it exactly, but I had 12 people to feed and so I needed to double it. And I love the depth of flavor the bacon grease and chicken stock brought to the pot.
Cheap and easy to make and tastes good too. Comfort food. I eat low carb so I made several substitutions. Replaced potato with canned yellow wax beans for that creaminess factor. For the milk I mixed water with 3 tbs whipping cream. The flour I substituted a few tbs of xantham gum. I did not have cabbage so I substituted brussel sprouts for them. All other ingredients used were the same as the recipe. The result is delicious and very low in carbs as well. I would make this again and will be taking the leftovers for lunch tomorrow.